Run Energy and Nutrition By Running Divas Ambassador Cassandra Bright

Run Energy and Nutrition

By Running Divas Ambassador Cassandra Bright

In the early days when I started strength training and running I was on a very low carbohydrate diet which had been wonderful helping me shed unwanted weight after Gastric Bypass Surgery. But, I soon learnt the importance of complex carbohydrates. So, I began experimenting with different grains that are high in protein such as Pearl Barley, Quinoa, Farro and Pearl Cous Cous. I find these types of carbohydrates very filling and I can enjoy my carbs guilt free as I know they have protein and help fuel my body.

My favourite meals to help fuel my body consist of meat/fish, vegetables and a grain. Not only are these meals perfect for fuelling my body for energy they are also super quick and easy. I cook more grains than required and store them in a container in the fridge for 4-6 days, so I can just heat it and serve. I also add a handful of slithered almonds or pine nuts to my grains before serving for added protein/nutrients and of course texture.

Before a weight training session or a run, my go to snacks are generally curried egg on Ryvita or a banana. I try to always have a protein shake after exercise to help my muscles recover and grow.

I also take daily vitamins/supplements to help keep my body happy and firing on all cylinders such as:

Blackmore’s Pregnancy and Breastfeeding Gold Multivitamin (recommended by my dietician after Gastric Bypass surgery, very high in iron)

Biotin – Which plays a role in metabolism

B12 Spray – Every couple of days to assist with energy, nervous system health, gastrointestinal function.

I have found and continue to learn that the better quality our nutrition, the better output we get from our bodies. And that is a win, win if you ask me.

Pearl Barley and Creamy Pesto Chicken Risotto

Ingredients

Home Made Pesto

3 Cups Fresh Basil

½ Cup Grated Parmesan

¼ Cup Pine Nuts

2 Garlic Cloves

½ Lemon, Juiced

¼ Teaspoon Salt

1/3 Cup Extra Virgin Olive Oil

Other Ingredients

¼ Cup Pearl Barley – Cook per packet instructions.

1 Brown Onion Diced

1 Teaspoon Butter

1 Chicken Breast Diced

300gms Diced Mushrooms

Pine Nuts

200ml Light Thickened Cream (or less as it is personal preference)

Method

Put all Pesto ingredients into a blender until desired texture is achieved.

Add Cream and mix thoroughly with spoon. Set to the side for now.

Add butter to a pan then onion. Cook till softened.

Add diced chicken and cook, then add the diced mushrooms and stir through.

Next add the Pearl Barley you have already cooked and stir. Then add the Homemade Pesto you made earlier and stir through thoroughly.

Add as many Pine Nuts as you like for crunch and texture.

Serve with a garnish of raw Pine nuts and Grated Parmesan.

Enjoy!

(This meal also freezes well for quick and easy lunch and dinner’s when you’re on the run)